Crockpot Sausage and Cabbage

Slow Cooker Kielbasa and Cabbage 

I’ve posted similar recipe already but there’s so many…with variations; meaning it’s really flexible…to your family’s preference or what’s at hand.  I always use kielbasa. Also, I didn’t use potatoes & i did add carrots.  I also use Better Than Bouillon (that varies with what I have also; ham base, chicken…VEGETABLES 😀 ) & a little sprinkle of brown sugar. ♡ The broth tastes SO good…I don’t need any mustard or vinegar, apple juice, etc.. Although that sounds good too (Bragg Organic Apple Cider Vinegar)…even some apple slices. For this time though,  I kept it simple & quick prep. Sharing the following recipe from “Simplify Live Love” ~

Oh…btw, I do have the “Hamilton Beach Slow Cooker” AND “Crockpot”, like them both.

Ingredients

  • 1 small head cabbage, coarsely shredded
  • 1 large onion, coarsely chopped
  • 1 1/2 to 2 pounds organic kielbasa
  • 1 cup apple juice or water works just as well, honestly
  • 1 TBS dijon mustard
  • 1 TBS apple cider vinegar
  • 2-3 large potatoes, diced
  • 2-3 large carrots, diced
  • salt and pepper to taste

Instructions

  1. Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
  2. Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
  3. Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that – it’s usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
  4. I’ve also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.

I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this  Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.

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.It’s not TOO warm for this meal, well…to us ever, but for anyone…it’s a beautiful day!

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Slow Cooker Cabbage, Sausage and Potatoes 


Slow Cooker Cabbage, Sausage and Potatoes 

Great for a cold day or night. Easy delicious comfort food. 

😀

INGREDIENTS

  • 1½ lbs potatoes, quartered 
  • 2 packages kielbasa, smoked sausage, unsmoked- sliced
  • 1 small head of cabbage (or 6 cups)- chopped
  • 4 cups stock (chicken, vegetable or ham)
  • Salt and pepper to taste
  • 1 Bay Leaf
  • Pssst….I did sprinkle a little brown sugar in there 😉

My daughter adds carrots & loves it. Flexible recipe for sure 😀 

And

I layered, starting with potatoes & onion 

INSTRUCTIONS 

  1. Place all the ingredients in a6 quart slow cooker
  2. Cook on low for 6-8 hours




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Extra pics; to get them off my phone and well..I like pictures of food LOL-samu-chan.gif

And I’ve upped the amount of sausage.

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Stuffed Cabbage Rolls

It was time to repeat this recipe 😀
YES!
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Done!

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dawns-ad-lib.com®

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Stuffed Cabbage ~

Get ingredients ready:

1 head cabbage
1 pound ground beef
1 small to medium onion, finally chopped
2 tablespoons olive oil
1 small bunch parsley (optional)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce

(Our family favorite & raised my kids on… home canned tomatoes ~ BEST!)  
If that’s not available, my fav is crushed tomatoes. Obviously, you can use personal favorites, ;D
(make it work 😉 )

A little brown sugar to sprinkle on top…optional ♥ a good option

*Note: I’ve made these cabbage rolls this way for over 40 years, BUT…I’m going to try oven method today (song pops in my head “for the first time today”; link at bottom of post) ? ? ?
& that method I am adapting from →
Stuffed Cabbage Rolls
I’ll copy & paste following…

View original post 523 more words

Caldo de Pollo (Chicken and Vegetable Soup)

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Caldo de Pollo (Chicken and Vegetable Soup)
from the Hispanic Kitchen

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

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There is nothing like preparing homemade chicken stock for your favorite recipes.

     

Caldo de Pollo (Chicken and Vegetable Soup)

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There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Yields up to 8 servings

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

There is nothing like preparing homemade chicken stock for your favorite recipes.

Directions:

1. If preparing the soup with chicken:Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the chicken pieces skin side down and brown for 4 to 5 minutes. Turn over and brown for 3 more minutes. Add the onions, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.
2. Add the remaining ingredients, cilantro, cabbage, tomatoes, lime juice, chicken or vegetable broth (if using), stir well to combine. When it comes to a boil, taste for salt and pepper, add as needed. Skim off the foam that biulds up as soup cooks. After about 40 minutes, carefully drop in the corn and continue cooking for another 15 to 20 minutes.
3. Serve soup and garnish with your favorite toppings. Serve with warm corn tortillas.

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Beef Cabbage/Vegetable Soup

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BEEF CABBAGE SOUP ♡

Making this again …but with some new ingredients. Making use of some heirloom tomatoes & rainbow carrots.
BTW…I don’t always use the Knorr’s soup mix. It’s not needed with all this FLAVOR 😀
Besides, I still use a little #BetterThanBoullion

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dawns-ad-lib.com®

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Ingredients (roughly):
1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
1-1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1 tablespoon sugar
1 small head cabbage
Couple carrots…
1 pkg of Knorr’s Vegetable Soup Mix
Dash of crushed red pepper , optional-
other vegetables to preference or what’s at hand (I usually add green beans. Short/cut corn still on cob is real good too)
Directions
1. Season and sear meat in oil in a stock pot . Remove meat and sauté onion in remaining oil until golden. Return meat (okay #confession: I just add onions on top of seared meat & sauté a couple/few minutes more). Add water, salt & peppe. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours. I don’t measure, add water, BTBRTS & come back in a couple…

View original post 52 more words

Stuffed Cabbage Rolls

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Stuffed Cabbage ~

Get ingredients ready:

1 head cabbage
1 pound ground beef
1 small to medium onion, finally chopped
2 tablespoons olive oil
1 small bunch parsley (optional)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce

(Our family favorite & raised my kids on… home canned tomatoes ~ BEST!)  
If that’s not available, my fav is crushed tomatoes. Obviously, you can use personal favorites, ;D
(make it work 😉 )

A little brown sugar to sprinkle on top…optional ♥ a good option

*Note: I’ve made these cabbage rolls this way for over 40 years, BUT…I’m going to try oven method today (song pops in my head “for the first time today”; link at bottom of post) 🎼 🎵 🎶
& that method I am adapting from →
Stuffed Cabbage Rolls
I’ll copy & paste following the stove top method…save someone from having to go to another site…maybe ?
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Parboil head of cabbage, w/core cut out, just long enough to soften leaves. While cooling, mix other ingredients in large bowl, excluding crushed tomatoes. I also reserve a little of liquid from cabbage water. Add tomatoes to the same large pot, ready to tuck little cabbage rolls in.
I’m so bad about measuring! But take aprox 1/4 cup of meat/rice mix, starting at stem end…roll, tuck in ends & roll rest of way. Set aside, seam side down. Tuck into tomato juice same way…seam down. I don’t waste yummy cabbage either, so I add remaining chunks of cabbage to pot.
Need enough juice or sauce to cover the rolls, so water, stock or tomato juice can be added. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes.
Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.This can also be finished off in oven if preferred. For instance…if you’re worried about burning on bottom of pot. I’ve done both with equally good results.

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OVEN METHOD 😀

Stuffed Cabbage Rolls
Author: Charon Ray
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 6
These are by far the tastiest cabbage rolls I’ve ever made, and this recipe makes a large portion so for us it covers two or more meals!

Ingredients-
Large head of cabbage
1 pound ground chuck
1/2 cup of rice, cooked
1 small onion, grated
2 eggs
1 t. salt
1/4 t. pepper
1 large onion, sliced (I skipped onions)
1 large can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, drained
2 cans (14.5 ounces each) stewed whole tomatoes, drained
3-4 t. lemon juice
1 t. salt
1/4 t. pepper
3/4 cup brown sugar

Instructions-
Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.
Place a few of the leaves in the bottom of a large baking dish.Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up.
Arrange layers of cabbage rolls, seam side down, and cover with sliced onions.
Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with brown sugar.
Bake, covered, for 45 minutes. Uncover and bake 15 more minutes.
Notes: Of course, use CSA tomatoes when they are available!
& from me →Better yet if you have homemade canned tomatoes.

BTW, I don’t usually use minute rice. I’m use to having bags of Mexican rice. Thought I’d give em a plug since I found a stuffed cabbage recipe on their site.
Now…to do the usual & inundate this post with photos lol.
And not even good ones! I was shakey today. Lack of sleep :O

http://www.youtube.com/watch?v=ICkWjdQuK7Q

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Guinness Corned Beef with Cabbage

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My favorite corned beef and cabbage recipe 😀

Guinness Corned Beef with Cabbage
Thank you the Helpless Housewife!

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Tender, moist and flavorful…this St. Patrick’s Day Classic is easy to make and perfect for any cook to test their “luck of the Irish”. The rich Guinness flavors the meat throughout and I always finish my corned beef off in the oven to get a nice crispy sweet glaze. 
For the Corned Beef:
2 bottles Guinness beer (or other dark beer)
3 cups beef stock
2 tablespoons brown sugar
1/2 onion, sliced
2-3 pounds uncooked corned beef 

For the glaze:
3 tablespoons mustard
5 tablespoons brown sugar
cloves 

For the Vegetables:
2 tablespoons olive oil
1 head cabbage.3 carrots, cut into 1/2″- 1″ pieces
1 parsnip, cut into 1/2″- 1″ pieces
5 small red potatoes, quartered

Preheat oven to 325 degrees.
In a large french or dutch oven, whisk the Guinness, beef  stock and the brown sugar. Add the brisket and heat over medium-high heat until it comes to a gentle boil. Place in oven for 2 1/2 hours, flipping meat once about an hour in.Remove from oven. Spoon out 2 cups of the corned beef liquid and discard the rest.To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the lard/bacon drippings/oil on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan. Add the cabbage wedges, carrots and potatoes and cook until browned, about a 3-4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley and plate out with the cabbage.Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

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Beef Cabbage/Vegetable Soup

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Ingredients (roughly):
1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
1-1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1 tablespoon sugar
1 small head cabbage
Couple carrots…⤵

➳ 1 pkg of Knorr’s Vegetable Soup Mix

Dash of crushed red pepper , optional-
other vegetables to preference or what’s at hand (I usually add green beans. Short/cut corn still on cob is real good too)
Directions
1. Season and sear meat in oil in a stock pot . Remove meat and sauté onion in remaining oil until golden. Return meat (okay #confession: I just add onions on top of seared meat & sauté a couple/few minutes more). Add water, salt & peppe. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours. I don’t measure,  add water, BTBRTS & come back in a couple hours.
2. Add carrots, Knorr’s soup mix, tomatoes (via paste, diced, stewed…another time where use what’s at hand), pinch of crushed red pepper and sugar (optional); Add cabbage on top of meat. Add more water as needed to cover. Bring to boil, reduce to simmer (BTBRTS) Cover and simmer 45 minutes more.

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Beef & Cabbage Soup

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RECIPE:
http://wp.me/pBGLO-rw
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Cooler weather brings back favorites.
Cabbage Beef Soup or vegetable beef soup…
It’s just GOOD!
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someone’s gotta test it ya know
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Yes…I LOVE BUTTER too!
Bread & Butter , warm delicious soup & an orange ♡
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.blurry? I try to be still!
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YUMM

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AAAAH….♥
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Cabbage Beef Soup

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Vegetable Soup with Cabbage and Beef ?

Unstuffed Cabbage ? Naaa…I think that one would be with “ground” beef. Yeah, that would be more like Albondigas Soup w/Cabbage.

I never really knew what I should title this soup. I made it up when my kids were little, on the farm. Is it cabbage and beef soup? Vegetable beef soup? with cabbage?  Call it what you want, it turned out good to us. A hit with my family.

As close as I can get from my non-measuring and tImIng self…
Always taste. .and keep tasting and seasoning to taste thru-out cooking! You can always add salt and pepper but you can’t take it back out.

Ingredients:

1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
1-1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1 tablespoon sugar
1 small head cabbage
Couple carrots…
1 pkg of Knorr’s Vegetable Soup Mix
Dash of crushed red pepper , optional
– other vegetables to preference or what’s at hand (I usually add green beans. Short/cut corn still on cob is real good too.)

Directions
1. Season and sear meat in oil in a stock pot . Remove meat and sauté onion in remaining oil until golden. Return meat (okay #confession: I just add onions on top of seared meat & sauté a couple/few minutes more). Add water, salt & peppe. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
2. Add carrots, Knorr’s soup mix, tomatoes (via paste, diced, stewed…another time where use what’s at hand), pinch of crushed red pepper and sugar; Add cabbage on top of meat. Add water to cover. Bring back to a boil, turn to simmer. Cover and simmer 45 minutes more.

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I got to use my mandoline 😀
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